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How to make Sprinkles - easy homemade sprinkles that will jazz up your cakes and cupcakes

How to Make Sprinkles (Bold Baking Basics)

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Hi Bold Bakers!

Did you know you could make your own Homemade Sprinkles?

When I made my own Homemade Fondant I ended up with leftovers that I didn’t want to waste. So I colored it, rolled it out and made my own Homemade Sprinkles, it was that easy! Learn how in the video and post below.

I couldn’t waste all of this fondant so I looked around online to see what I could do with it. And that is when I discovered how to make Homemade Sprinkles!How to make sprinkles, homemade sprinkles, sprinkles, how to decorate a cake, how to make homemade sprinkles

Color and shape the fondant any color you want depending on your baking project. Maybe you just want some pink sprinkles for a baby shower? Then you can create different shades of pink in cute shapes.

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I rolled out all of my fondant and cut it into sprinkles with a simple piping tip, because even if I don’t need it now I have it on hand for any “Cake Emergency” where I need a splash of elegance and color in a hurry. Best thing is they will last for months in an airtight container.

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Every cake needs sprinkles. They elevate the look of your cake, add color and always make desserts automatically look better.

I have expressed before that I am not a great cake decorator so I like to use little tricks to get big results, like using a butter knife to decorate my Funfetti Cake cake or the back of a spoon to decorate my Best Ever Chocolate Cake. Adding these Sprinkles on top transformed my dessert from a regular cake to a cake that screams celebration!

The best thing is you can make the color you want for your desserts and the exact shapes you need. It’s great to tell people you made your cake from scratch, including the sprinkles! I mean, who does that? We do on Bigger Bolder Baking! 🙂

4.76 from 29 votes
Homemade Sprinkles
Prep Time
15 mins
Total Time
15 mins
Author: Gemma Stafford
  • Left over scraps of Fondant
  • Food dye if you wish to color the fondant
  1. If you want colored sprinkles add a little bit of food coloring using a tooth pick to your soft fondant.
  2. Knead the fondant on the counter to work the color through evenly
  3. on a counter dusted with icing sugar, roll out your scraps of fondant thin
  4. Using a piping nozzle cut out your sprinkles. Let them build up in the nozzle before tipping them out.
  5. Use whatever size piping nozzle you wish
  6. Use different cutters and sizes to customize your sprinkles
  7. Leave the sprinkles on a tray to dry out for a few hours
  8. Store in an air tight container at room temperature for months.




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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Rohdiyyat on September 6, 2019 at 2:10 am

    Hello Gemma. Thanks a lot for this. Sprinkles taste like a glucose here in Nigeria. What can I add to the fondant to make it taste better. Thanks

    • Gemma Stafford on September 8, 2019 at 12:30 pm

      You can add vanilla as it’s a great flavor to add. It’s also easy to add to plain or chocolate fondant.

  2. Shweta Khare on January 21, 2019 at 7:06 am

    Hi Gemma! Thanks for your wonderful recipe.. really liked it . Can we use these sprinklers in confetti cake?

    • Gemma Stafford on January 22, 2019 at 4:38 am

      Hi there,
      Thank you for your kind words. Yes, though generally the funfetti sprinkles are tiny, and formulated to stay whole in the recipe. The homemade ones may melt into the ingredients.
      I hope this helps,
      Gemma 🙂

  3. Jaya Khanna on January 12, 2019 at 9:28 pm

    Thank you for the link. This is great!

  4. Amber on June 30, 2018 at 12:01 am

    How long does it take for the fondant to dry? I have Renshaw fondant and it’s been about 2 days and they still aren’t all the way dried? What can I do to speed up the drying?

    • Gemma Stafford on June 30, 2018 at 2:07 am

      Hi Amber,
      the atmosphere affects fondant. If you live in a humid place it will be difficult to dry the fondant. There are tips for this, including leaving the fondant in an oven overnight with just the lamp on, using a hairdryer on cool setting, a fan, dehumidifier etc. I do not have enough information here. If humidity is not the issue a little extra powdered sugar may work well for you. dust it over the fondant. Some fondant is designed to stay soft too, so this may be the issue for you.
      I hope you manage this,
      Gemma 🙂

  5. Elisabeth on January 8, 2018 at 7:22 pm

    Can i use marshmallow fondant??

    • Gemma Stafford on January 8, 2018 at 9:50 pm

      Yes you sure can, that will work well 🙂

      • Phyza on March 20, 2018 at 2:47 pm

        Hi gemma . I m a big fan of your baking and your way of explaining things in your videos. I just wana know wether these sprinkles b made out of a regular fondant or should we add cmc or tylose powder to make them hard a bit .

        • Gemma Stafford on March 21, 2018 at 3:57 am

          Hi there,
          Actually I am not sure! It depends on what it already in the list of fondant ingredients. Bought fondant is formulated to stay soft, so I am really not too sure, sorry!
          Gemma 🙂

  6. Tracy on November 3, 2017 at 2:00 am

    Gemma, thank you for these instructions! A Google search brought me here and I’m glad it did. Have you baked these sprinkles into cookies? I’m curious how they affect the texture. The taste will be amazing no doubt.

    I have almost all of the LorAnn candy oils and use those for royal icing so I think they’d make great sprinkle flavorings too. It might be worth making a bunch of small batches in single flavors/colors to complement each other, like dark pink strawberry, red raspberry, blue blueberry, dark purple blackberry, maroon cherry, etc. I think this will be my gingerbread house project for the grandchildren this year!

    • Gemma Stafford on November 3, 2017 at 3:20 am

      Hi Tracy,
      You are really thinking, and you are right!. Matching flavors to color is the way to go.
      I did not bake these into cookies, but marshmallow works really well in cookies, and holds up too! You can try it.
      Love that you are making a gingerbread house with the grandchildren. ( hard candies for the windows too! Have fun,
      Gemma 🙂

  7. Soraya on September 8, 2017 at 9:16 pm

    Loved the marshmallow fondant easy peasy and quick. Enjoying your videos.

    • Gemma Stafford on September 9, 2017 at 3:13 am

      Thank you Soraya,
      I am happy that you like this one,
      Gemma 🙂

  8. Nandini on April 20, 2017 at 3:55 am

    From where can i get those mouldes which cut the fondant into various shapes for cake decoration?

    • Gemma Stafford on April 20, 2017 at 11:44 am

      I generally find what I am looking for on
      If not use what you have, it is amazing what you can find in your own kitchen!
      Gemma 🙂

  9. Nandini on April 20, 2017 at 3:53 am

    Truly amazed by your recipes. Hoping to create such sprinkler which will make my cakes look beautiful. Great blog!!!

  10. vanisha on February 23, 2017 at 5:09 am

    hi gemma,
    loved your recipe… never fail to create unbelievable for us….you made baking so much easier for us…your existence is a blessing to all of us…
    PS- I’m new to this website..and couldn’t find my saved recipes…it would be nice if you could guide me…thanks!!
    PSS- India loves you

    • Gemma Stafford on February 27, 2017 at 10:40 am

      Hi Vanisha,
      I think I responded to this one. Thank you for being with us.
      you will find your recipes on your profile page, just click on your name or photo,
      Gemma 🙂

  11. Christian on October 10, 2016 at 10:27 pm

    Hi! I love sprinkles. They just finish anything off! I came here from a mug meal recipe and I wanted to ask you if You could make a microwave jam tart? Thanks ?

    • Gemma Stafford on October 11, 2016 at 1:32 am

      Hi Christian,
      Pastry is difficult in the microwave as it needs the heat to make it pop, and crisp.
      There are some mug recipes which may suit you, donut, and cookie recipes come to mind. Do check through these, there are lots!
      Pop tarts are great, and can be baked in a toaster oven if you have one of these. not a bread toaster though!
      Thank you for bring with us,
      Gemma 🙂

  12. malin SWEDEN on September 17, 2016 at 4:17 am

    HI GEMMA ! how long can ive store it in a jar ?

    • Gemma Stafford on September 18, 2016 at 6:19 am

      Hi Malin, thank you for your kind comments, it is great to have you with us.
      These will dry out, and as long as they are stored in a cool dry place they will last for months. Gemma 🙂

  13. malin blomqvist on September 17, 2016 at 4:13 am

    you are the best baker ever!!!!

  14. malin sweden on September 17, 2016 at 4:11 am

    i love it and uuu thanks

  15. Kip on August 8, 2016 at 11:01 am

    Hello! I recently found out I am dairy and gluten free. I love love love to bake, but due to my allergies, I am lost. I was known for my cookies, and now I do not know what to substitute. I also tried to make a mug cake before I was sick and it was still liquid on the bottom. Do you have to make it in a certain mug?? Thank you 🙂

    • Gemma Stafford on August 8, 2016 at 1:01 pm

      Hi Kip,
      I am sorry to hear that your diet is being restricted. it is hard at first, but you will find your way. check out this website ( for lots of good non dairy recipes, and this one which covers both ( This will be a learning curve for you!
      I use a small mug/cup, 6 – 8oz capacity, with a wide mouth for east distribution of heat,
      Gemma 🙂

      • Kip on August 8, 2016 at 1:35 pm

        Thank you ❤️

  16. Christian Craig on July 10, 2016 at 1:12 am

    Could you also roll out the fondant cut into strips the have longer pieces

    • Gemma Stafford on July 10, 2016 at 1:42 am

      Hi Christian,
      Yes you can, you can cut into any shape to dry, flowers, butterflies, strips etc. You can pick up shape cutters in lots of places including dollar stores, art supply shops, kitchen/cook shops etc. Amazon are a great source of all things cookery wise too!
      Gemma 🙂

  17. Shamaila on June 11, 2016 at 11:19 am

    Love this trick but how many days can I store it???

    • Gemma Stafford on June 11, 2016 at 3:21 pm

      Hi Shamaila,
      Quite a long time, this will not easilt perish when in a sealed container,
      gemma 🙂

    • Gemma Stafford on June 11, 2016 at 3:21 pm

      Hi Shamaila,
      Quite a long time, this will not easily perish when in a sealed container,
      gemma 🙂

  18. Aya on June 10, 2016 at 5:44 am

    finally i now know how to make sprinkles

    • Gemma Stafford on June 11, 2016 at 2:36 am


  19. Aya on June 10, 2016 at 5:43 am

    thank you very much ,this recipe is amazing
    i love your channel
    and i love all you recipes

    • Gemma Stafford on June 11, 2016 at 2:36 am

      Hi Aya,
      Stay tuned for lots more,
      Gemma 🙂

  20. Kari on May 28, 2016 at 2:51 am

    Hi gemma I’m a big fan of urs…..
    Actually I need to throw a party as I have topped the state academic exams to all my friends…. The theme is neon and I wish if u could help me with neon eggless cupcakes…I live in all ingredients are nt available to me so please suggest alternatives…..

    • Gemma Stafford on May 30, 2016 at 8:12 am

      Hi Kari,
      This is a tough one! I cannot advise you as I do not know what colors you have available to you. I have a rainbow cake here on my website, you could use this recipe, adding whatever usual egg substitute you use. This is not my special area of baking, so you probably know better than me! Applesauce, flaxseeds, buttermilk, banana are the usual suspects,
      Gemma 🙂

  21. Alina on May 24, 2016 at 5:25 am

    Gemma, I love your videos and the way you talk through the recipes! Can you please make some low fat desserts (with as less butter/cream as possible)? I am sure you’ll make them beautiful and delicious as usual. Love to your family from mine ?

    • Gemma Stafford on May 24, 2016 at 8:33 am

      Hi Alina,
      Thank you for your good wishes, I appreciate them.
      I know, I do not really pay too much attention to the fat content of the recipes, just the quality of the ingredients.
      There are substitutions which can be made in order to change the fat content of the recipes. However, I prefer to use butter for instance, as it is a natural product, margarine has too many ingredients for my taste! Low fat milk can be used in lots of the recipes, and nut milk can also work for some.
      I am in the process of updating my website, I will add further information re substitutions there,
      Gemma 🙂

  22. Munira on May 8, 2016 at 12:46 pm

    Hi Gemma,

    Greetings from Tanzania (East Africa)!
    I have just recently started watching your videos, and I absolutely love them… I am going to college this year.. so your minute mug meals will definitely be a popular with me!!! Also I really appreciate you considering that some of your viewers, like my self, live in countries where some items (e.g. apple sauce, gram crackers) are not available and therefore you suggest substitutes.

    Thanks once again,
    P.S Kevin’s editing is so on point. 😀

    • Gemma Stafford on May 8, 2016 at 3:12 pm

      Thank you so much Munira, I’m really delighted you liked them.

      We don’t get those ingredients in Ireland either so I know how frustrating it is when you don’t know if you can substitute them.

      I’ll pass you note onto Kevin, he will be delighted :).

  23. Meghana Vinjamury on May 6, 2016 at 7:56 pm

    Hi Gemma,
    I love this video I’m allergic to any things and am scared to eat sprinkles from the store.
    This is amazing to me, Thank You

    • Gemma Stafford on May 8, 2016 at 3:06 pm

      aw that’s really fantastic! i’m delighted to hear you like them 🙂

  24. Heer on March 9, 2016 at 10:34 am

    This idea is just awesome. Hey gemma can you make bubblegum even ???

    • Gemma Stafford on March 10, 2016 at 2:56 am

      Hi there Heer,
      Thank you for that suggestion, I will add it to my long list,
      Gemma 🙂

  25. uilllk on February 18, 2016 at 12:05 am

    Pls do chocolate bark

  26. uilllk on February 18, 2016 at 12:02 am

    Hi gemma pls can u make a no bake choc. cake? Or a plane choc. mug cake can you also whip butter with a paddle attachmetn>

    • Gemma Stafford on February 18, 2016 at 10:11 am

      Thanks so much for your requests, I will add them to my list. Also, you can use the paddle attachment to whip butter. Hope this helps 🙂

  27. Anne Lynch on January 27, 2016 at 2:52 pm

    I would love your recipe for fondant icing please x

    • Gemma Stafford on January 30, 2016 at 5:43 pm

      I will do a video of that Anne, coming out around March 🙂 thanks for the request

  28. Farah on December 11, 2015 at 5:25 am

    Hey gemma I just love your homemade sprinkles

    • Gemma Stafford on December 14, 2015 at 8:36 pm

      Delighted to hear that. Thanks so much for watching 🙂

  29. elizabeth urmson on November 25, 2015 at 3:30 pm

    where do you get the fondant from

    • Gemma Stafford on November 25, 2015 at 7:14 pm

      Check out my recipe for fondant here on my website 🙂

  30. Iris Perishmer on November 9, 2015 at 9:29 pm

    Hi Gemma! I am a professional baker in NY and I have been learning for about 6 yrs ( I went to culinary school). I currently am trying to find great recipe for the best homemade samoas or thin mints (Trying to honor girl scouts lol). If you can’t do it, its fine, but please add it to your list! Also, next month we need to make fortune cookies for a nearby Chinese restaurant. Our cookies are loosing the crisp after keeping them out for 2-3 weeks, and now we are getting some complaints! Can you please share some recipes for this?

    Don’t worry- I’ll give you credit for the recipes 🙂 lol

    • Gemma Stafford on November 10, 2015 at 6:22 pm

      Thanks for visiting my website! I will add your request to my list. Check through my recipes and you’ll be able to find my fortune cookie recipe. Hope this helps 🙂

  31. Ella on September 30, 2015 at 2:08 am

    Hi Gemma! I have been looking threw all your many, many, many videos recently and have really enjoyed them. All of your creations are big and bold. Sprinkles out of fondant! That is so cool, so now I can make my own fondont for cakes then use the scraps for sprinkles, instead of taking time to buy sprinkles. Just to let you know, I have tried your minute mug cakes. I have tried the funfetti one and loved it! I have also tried your no-machine ice cream. I thought it was really big and bold. Keep your effort up, it’s amazing!

    • Gemma Stafford on October 8, 2015 at 2:42 pm

      Thank you so much for visiting my website. Stay tuned for more 🙂

  32. hila on September 6, 2015 at 2:52 am

    nice 🙂
    you have great recipes! today im going to try some
    this recipes can do with reagular Fondant?? ( the one the use for decoration cakes)

    • Gemma Stafford on September 9, 2015 at 7:04 pm

      Check out my recipe for fondant, you can find here on the website. Hope this helps 🙂

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